Potluck Recipe Sharing Page

Don’t forget to email me your recipes/links to recipes used in your potluck dishes! Email plantpoweredfood @ gmail.com 

LORNA OWL’S BROWNIES

(origin of recipe unknown)

4 cups unbleached flour

Ingredients (serves 4)

• 3 cups salt-reduced vegetable stock
• 50g Nuttelex margarine or 2-3 TBSP olive oil
• 400g mixed mushrooms, sliced (see note)
• 1 medium brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 cups arborio rice
• 1/2 cup dry white wine
• 1/3 cup chopped fresh chives
• 1/3 cup Savoury Yeast Flakes (optional in place of parmesan)

Method

Preheat oven to 180°C/160°C fan-forced.

Place stock and 1 1/2 cups cold water in a saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer, covered, until needed.

Melt half the margarine (or heat oil if using) in a flameproof dish over high heat. Add mushroom. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to a plate. Reduce heat to medium.

Melt remaining margarine (heat oil) in pan. Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until softened. Add rice.

Cook, stirring, for 1 minute. Add wine. Bring to the boil. Cook, stirring, for 2 minutes or until liquid has almost evaporated.

Stir in stock mixture and mushroom. Cover tightly with foil. Transfer to oven.

Bake, stirring occasionally, for 25 minutes. Remove foil. Bake for 5 minutes or until liquid has absorbed and rice is tender.

Stir in chives and Savoury Yeast Flakes. Serve.

MEL’S MELICIOUS MEATLESS PIE

Recipe source – Alive and Cooking I Can’t Believe it’s Not Meat Pie!

MEL & JIM’S VEGAN SAUSAGE ROLLS

Recipe sourced from Where’s the Beef Blog

MEL & JIM’S GOLDEN SYRUP HONEYCOMB RECIPE 

(original source unknown)

4 tablespoons golden syrup
1 cup caster sugar
3 teaspoons bicarb soda
Chocolate (I used 2 blocks of Sweet William) Note – Whitaker’s Bittersweet Dark Chocolate is also dairy-free

1. Grease a 20cm square cake tin or slice tray.
2. In a large saucepan, heat the golden syrup and sugar together, bring to a boil then simmer on low heat for 5 – 10 minutes.  Cooking time will vary but test it by dropping a little syrup into water – it should be brittle when ready.  Watch it doesn’t burn.
3. Remove pot from heat and add the bicarb soda.  Quickly mix it in because the mixture will foam up instantly!  Pour immediately into cake tin.  Leave to set.
4. When it is set, hack it into chunks with a knife and coat in melted chocolate.

TIP!  You’re going to look at the saucepan afterward and think it’s going to be impossible to clean, but if you fill it with water and put it back on the stove all the honeycomb will dissolve and wash away easily

LISA & SHELL’S VEGAN THAI ‘PORN’ (prawn ) 

Ingredients:
Spinach leaves
Coconut (fresh)
Galangal
Ginger
Garlic
Red Hot Chilli Peppers
Lime
Peanuts
Coriander
Vegan Fish sauce (optional)
Vegan Prawn (a style of mock-meat bought in vego/asian shops)
Spring Onion (green/garden onion- the long thin ones)

Method:
Slice Spring onion, red chillies and coconut flesh into very thin sticks.
Combine coconut milk and flesh in a pestle and mortar to form a coconut paste.
The Mixture: Grate garlic, ginger and galangal into a bowl and add crushed peanuts and chopped coriander. Squeeze lime into the bowl, add vegan fish sauce and mix.

Preparing the dish:
Prepare a large spinach leaf (washed and dried) on a plate
Place a dot of coconut paste on the leaf
Place a small mound of the mixture on the leaf
Place a vegan prawn between the coconut paste and mixture
Arrange the thin spring onion, chilli and coconut sticks on the top and decorate with coriander and crushed peanuts.

KELLY AND KEVIN’S CHEEZE CAKE

Rum and Chocolate Vegan Cheesecake
(Sourced from: The Vegan Cookbook, by Alan Wakeman and Gordon Baskerville, Faber and Faber, London, 1996)
To Serve 12 – 16
Allow three hours to prepare (including baking and chilling time).

125 g Plain Flour
125g Ground Almonds
225g Raw Demerara Sugar
150g Vegan Margarine
750g Fim Tofu
175ml Sunflower Oil
175ml Dark Rum
125ml Soya Milk
60g Unsweetened Cocoa Powder
1/2 tbs Vanilla Essence

1) Put the flour, ground almonds and 1 tbs of the sugar in a bowl and mix well together, then rub in the margarine to form a firm dough.

2) Line a 23cm spring-form cake tin with baking paper and press the dough into the base, evenly.

3) Crumble to tofu into a blender, add all the remaining ingredients and blend together until smooth and creamy.

4) Pour the blended mixture over the pasty base and bake in the middle of a warm oven (165 degrees C/gas mark 3) for 1 1/4 hours.

5) Allow to cool on a rack and then chill thoroughly (several hours in the fridge or overnight) before attempting to remove from the tin.

6) Serve with strawberries, chopped nuts, grated dark chocolate and vegan cream.

BETHANY’S SOUR CREAM from Vegan World Fusion Cuisine Cookbook

sour cream from VWFC cookbook

BETHANY’S CHILI SAUCE RECIPE from Vegan World Fusion Cuisine Cookbook

chilli sauce recipe from VWFC

BETHANY’S ROASTED RED PEPPER HUMMUS from La Dolce Vegan! by Sarah Kramer 

Roasted Red Pepper Hummus recipe from LDV